Sevillian Method

Sevillian Method

The olives produced through this method, with their typical saltiness, are ideal for aperitifs.

1
raccolta-olive

Harvest

2
selezione-calibratura

Selection by quality and size

3
lavaggio

Washing

4
deamarizzazione

Removing the natural bitter taste

5
fermentazione-in-salamoia

Fermentation in brine (2-4 months)

6
denocciolatura

Olives are pitted

7
trasposrto--in-larocca

Transfer to factory

8
lavaggio2

Washing

9
olio-eventuali

Adding of oil or condiments

10
confezionamento

Packing

11
etichettatura

Labeling